Latkes, potato pancakes, fritters, whatever you want to call them, these savory morsels are good any time of the year. As I write this column, I am planning to have some for dinner, perhaps along with some New York-style sausage patties (even though I know that isn’t traditional).
I look forward to serving some sour cream on the side, and just to be traditional, perhaps some applesauce and chopped green onions. Potatoes are so versatile that I include them quite often in my menus. I wish I could eat even more of them, but I have to be careful not to overdo my starches.
If you have been hungry for potato pancakes, I hope you find something good here today. And if you have your own favorite recipe that your family clamors for, consider making it very soon, so we can all celebrate our love of potatoes. I can already hear the sound of those sizzling skillets!
2 cups peeled and shredded potatoes
1 tablespoon grated onion (I add a lot more)
3 eggs, beaten
2 tablespoons flour
1 1/2 teaspoons salt
1/2 cup oil for frying